FROZEN LEMON FLUFF DESSERT
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
- Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
- In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
- Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.
LEMON PUFF FREEZE DESSERT
Perfect summertime dessert. Plan ahead this needs to be frozen for 8 or more hours, best if made a day ahead. Crushed graham cracker crumbs may be used in place of the vanilla wafers. If you love lemons, then you will love this frozen dessert! Prep time includes freezing time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 8h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a 9-inch springform pan.
- In a double boiler, mix/cook 2 eggs and three egg yolks, lemon juice and sugar until thick, stirring constantly; cool.
- Whip the cream, and fold into cooled lemon mixture.
- Mix together the vanilla wafers and melted margarine or butter (use just enough butter to hold the wafers together, you might use less or more than 1/3 cup).
- Line the bottom and sides of the springform pan with vanilla wafers.
- Pour the lemon mixture into the pan.
- In a bowl beat 3 egg whites until foamy, add in cream of tartar and icing sugar; beat until stiff peaks form.
- Spread on the top of the lemon mixture.
- Set oven to broil.
- Brown the meringue under the broiler until brown (watch closely not to burn, and make certain that the egg white topping does not touch the top of the meringue).
- Cover with foil and freeze for 8 or more hours.
- Remove from freezer (taking foil off immediately!) at least 1 hour before serving.
- **NOTE** if using a graham cracker crust mix 2 cups graham cracker crumbs with 1/3 cup plus 2 tablespoons melted butter or margarine and about 1/3 cup sugar.
Nutrition Facts : Calories 477.5, Fat 29.1, SaturatedFat 12.5, Cholesterol 142.5, Sodium 219.1, Carbohydrate 50.8, Fiber 0.8, Sugar 21.8, Protein 5.2
ITALIAN LEMON FROZEN DESSERT
Lemon fans will favor the flavor of this refreshing dessert. I sometimes top individual servings with fresh berries.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Transfer to a large bowl; cool completely., Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.
Nutrition Facts : Calories 567 calories, Fat 40g fat (23g saturated fat), Cholesterol 247mg cholesterol, Sodium 215mg sodium, Carbohydrate 45g carbohydrate (41g sugars, Fiber 1g fiber), Protein 10g protein.
LEMON CREAM PUFFS
The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
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